Nutritional Information

Per Serving

Calories536 calories

Calories44 calories from fat

Fat26 g

Sat Fat0 g

Cholesterol77 mg

Sodium751 mg

Protein47 g

Carbohydrate31 g

Sugar3 g

Fiber7 g

March 2008

Heat oven to 425° F. Combine the potatoes, 3 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.Transfer to a rimmed baking sheet in a single layer. Roast, turning once, until golden brown, about 35 minutes.When the potatoes have 15 minutes left to cook, heat 1 tablespoon of the oil in a large skillet over medium heat. Sprinkle the tuna with ½ teaspoon salt, the crushed pepper, and thyme.Cook, turning once, to desired doneness, 2 to 3 minutes per side for medium-rare. Put the tuna on individual plates.Wipe out the skillet and heat the remaining oil over medium heat. Add the shallots and cook for 2 minutes.Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the spinach is wilted. Serve with the tuna, potatoes, and lemon wedges.

Ingredients

Check1 1/2pounds russet potatoes, cut into wedges

Check5tablespoons olive oil

Check kosher salt and black pepper

Check4 6-ounce tuna steaks, 3/4 inch thick

Check2teaspoons whole black peppercorns, crushed

Check1tablespoon fresh thyme leaves

Check2 shallots, cut into rings

Check1 10-ounce package fresh spinach

Check1 lemon, quartered

Directions

Heat oven to 425° F. Combine the potatoes, 3 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.

Transfer to a rimmed baking sheet in a single layer. Roast, turning once, until golden brown, about 35 minutes.

When the potatoes have 15 minutes left to cook, heat 1 tablespoon of the oil in a large skillet over medium heat. Sprinkle the tuna with ½ teaspoon salt, the crushed pepper, and thyme.

Cook, turning once, to desired doneness, 2 to 3 minutes per side for medium-rare. Put the tuna on individual plates.

Wipe out the skillet and heat the remaining oil over medium heat. Add the shallots and cook for 2 minutes.

Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the spinach is wilted. Serve with the tuna, potatoes, and lemon wedges.